No-Knead Dill Bread

1 tablespoon active dry yeast
2 1/2 cups flour
1/4 cup lukewarm water 105 to 115 degrees F
1 cup cottage cheese room temperature
2 tablespoons granulated sugar
1 tablespoon dried minced onion
1 tablespoon butter room temperature
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg at room temperature
Melted butter
Salt

Preheat oven to 350 degrees F.

Combine yeast and flour and set aside.

Place water in a food processor, add cottage cheese, sugar, onion, butter, dill seed, salt, baking soda, egg and flour mixture, processing until thoroughly mixed.

Lightly grease and 8-inch round casserole dish. Place dough in dish. Cover with a light lint free towel. Let rise in a warm place until doubled in size, about an hour.

Bake 40 to 50 minutes. After removing bread from oven, brush top with melted butter, sprinkle with salt.